Search results

So I just purchased a keg kit from my lhbs and was wondering if you need to clean the CO2 line? I know I probably should, but how? Does it need to be sanitized prior to use?

So if I carb now, then put it in a keeper, won't that affect the carb levels going from warm to cold? Will carb levels go down?

I think my plan will be to purge the air , then give it a shot @ 30psi and leave it. It's only going to be a week or two until I can pick up a fridge or freezer, just trying to free up the fermenter!

So once the air is purged, what psi do you leave the keg at? And how long could you leave the keg like this at room temp?

Would it be better to put it in the garage, where it is around 55 degrees?

So I just got the OK to buy a kegging set up, but I don't yet have a fridge to keep it in. Is it ok to just store the beer in the keg uncarbonated and at room temperature until I get a fridge? I should be able to get a fridge in about a week or two.

I mashed with the pumpkin.

After 2 weeks and 5 days , I took a hydrometer reading, as it sits now the beer is at 1.010, 7.35abv. Tastes a bit hot, but I hope it will mellow out with time in the bottles. Just enough spice coming through and tastes nice and bready also. Nice orange color too! I may just skip the secondary...

I baked the pumpkin about an hour before, let it cool some so it didn't mess with my temps and I threw it into strike water before I doughed in. I did it that way so I could make sure my strike temp was still right.

Thanks for the link. Are you a member?

Anyone know of any homebrew clubs in kitsap county?

Actually it's right across the water in Bremerton!

I picked them up at my local homebrew shop.

Just finished cleaning up from brewing this today. This was my first 5 gallon all grain brew day and I gotta say, it was pretty awesome. But a brew day is not without some mistakes! I bought my ingredients yesterday after work and I realized on my way home I forgot to buy rice hulls. No biggie...

So it's brewsday! Pumpkin is roasting away and I have everything set up. I am pre soaking my rice hulls as suggested and had a question about that. After soaking them for a bit, should I strain out the water??

Thanks guys!

Going to brew this for my first 5 gallon all grain and I'm pretty excited! I have a 10 gallon round cooler and a bazooka screen and I'm not too sure what my volumes should be for dough in and my sparges. Can anyone give me a rough estimate?

Forgot to add that I checked 2 days ago and it was 1.020 also.

I have a CDA that I brewed up on 9/8/12, so it's been almost 2 weeks. I pitched 1 packet US-05 @ 70F and OG was 1.056 corrected for temp. Today the SG is 1.020 @ 64F corrected for temp. The question I have is does swirling the bucket around getting the yeast off of the bottom help "wake" them up...

Yeah it's not much different, especially with BIAB. I have a 10Gal Rubbermaid MT that I'm going to use next for a pumpkin ale.